Thai Mango Sticky Rice Recipe

I reveal my Easy Mango Sticky Rice and the single technique I rely on to prepare coconut sticky rice alongside fresh mango and a traditional coconut sauce.

I can’t stop coming back to this Thai mango sticky rice. Easy Mango Sticky Rice shows up at summer dinners because the sweet sticky rice soaked in fragrant coconut milk just sings with ripe mangoes, and the drizzle of extra coconut milk makes it feel fancy without trying.

My version is simple, a little messy, and forgiving, so even if you mess up the rice a bit it’s still great. Think bright juicy mango, creamy Coconut Sticky Rice, and a sprinkle of texture for contrast.

I’m sharing this because it’s the dessert I reach for when I want something bold and undemanding.

Ingredients

• Sticky rice gives carbs and a chewy texture, low protein, fills you up fast
• Full fat coconut milk adds rich fat, creamy mouthfeel, adds coconut sweetness
• Ripe mangoes give vitamin C, fiber, juicy sweetness and bright tropical aroma
• Granulated sugar makes it sweet, adds empty calories, use less if worried
• Pandan leaf adds floral grassy scent, little nutrition, but great aroma
• Toasted mung or sesame add crunch, tiny protein boost, nutty flavor
• A little rice flour firms sauce, helps thicken, no big nutrition change
• A pinch of salt lifts sweetness, balances flavors, tiny sodium boost

Ingredient Quantities

• 1 cup (200g) glutinous rice aka sweet sticky rice
• about 1 cup (240ml) water
• 1 1/2 cups (360ml) coconut milk, full fat, divided
• 1/3 cup (65g) granulated sugar
• 1/4 teaspoon fine salt
• 2 ripe mangoes (Ataulfo or Kent)
• 1 teaspoon rice flour or tapioca starch (optional)
• 2 tablespoons toasted split mung beans or toasted sesame seeds for garnish (optional)
• 1 pandan leaf (optional)

How to Make this

1. Rinse 1 cup (200g) glutinous rice under cold water, rubbing the grains until the water runs almost clear; cover with plenty of water and soak 4 hours or overnight.

2. Drain the rice well. If steaming: place rice in a steamer lined with cheesecloth or a clean towel, tuck in 1 pandan leaf if using, and steam 20 to 25 minutes until tender. If using a rice cooker: transfer drained rice to cooker, add about 1 cup (240ml) water, cook until done.

3. While the rice cooks, make the sweet coconut mixture: warm 1 cup (240ml) of the full fat coconut milk in a small saucepan with 1/3 cup (65g) granulated sugar and 1/4 teaspoon fine salt, stirring until sugar dissolves; do not boil, just hot enough to melt the sugar.

4. When rice is hot and cooked, transfer it to a bowl, pour the hot coconut mixture over the rice, stir gently to combine, then cover and let sit 15 to 20 minutes so the rice soaks up the coconut milk.

5. Make the topping sauce: whisk the remaining 1/2 cup (120ml) coconut milk with 1 teaspoon rice flour or tapioca starch (optional) until smooth, then gently heat in a small pan, stirring, until it slightly thickens; don’t boil, if it gets too thick thin with a splash of water.

6. Peel and slice 2 ripe mangoes (Ataulfo or Kent) into thin, pretty cheeks or cubes so they’re ready to serve.

7. To plate, mound a portion of the sticky coconut rice beside the mango slices, then drizzle the thickened coconut sauce over the rice and a little over the mango if you want.

8. Sprinkle 2 tablespoons toasted split mung beans or toasted sesame seeds for crunch (optional), and if you used pandan, remove it before serving.

9. Tips: serve warm or at room temp; if rice cools and firms up, reheat briefly with a splash of coconut milk or steam for a few minutes.

Equipment Needed

1. Fine mesh sieve or colander for rinsing and draining the rice
2. Large bowl for soaking the rice and for mixing it with the coconut milk, you’ll use it twice
3. Steamer basket or bamboo steamer with lid, or a rice cooker if you prefer that method
4. Cheesecloth or a clean kitchen towel to line the steamer
5. Small saucepan for warming the sweet coconut mixture
6. Second small pan or skillet for heating and thickening the topping sauce
7. Whisk for the sauce and a wooden spoon or rice paddle for stirring the rice
8. Measuring cups and spoons for rice, coconut milk, sugar and salt
9. Sharp knife and cutting board for peeling and slicing the mangoes

FAQ

Thai Mango Sticky Rice Recipe Substitutions and Variations

• Glutinous (sweet) rice: substitute with short grain sushi rice or Calrose rice. It’ll be a bit less chewy and sticky so soak it 30 minutes before cooking and use almost the same water amount so it clumps up nicely.
• Coconut milk: use canned coconut cream thinned with water (about 2 parts cream to 1 part water) or a full fat boxed coconut milk. Coconut cream is richer so taste the sauce and cut back on sugar if it seems too sweet.
• Granulated sugar: swap for palm sugar (gula melaka) for a more caramel note, or use light brown sugar, honey, or maple syrup. If you use liquid sweeteners add them sparingly so the coconut sauce doesn’t get too runny.
• Mangoes: if out of season use very ripe peaches, nectarines, or papaya. They change the flavor profile but give the same soft, juicy contrast to the sticky rice.

Pro Tips

1. Soak the rice longer if you can, overnight is easiest, it makes the grains plump and less likely to be gummy when cooked. If you forget to soak, steam it a bit longer and test by squishing a grain with your thumb.

2. Warm the main coconut milk slowly so the sugar melts but dont let it boil, that keeps it glossy and not separated. Save the extra coconut milk for the sauce and mix the rice or tapioca starch into it first so you dont get lumps when you heat it.

3. Pick mangoes that give slightly to gentle pressure but arent mushy, and cut them neatly just before serving for the best texture. If your mangoes are a bit underripe, a quick 10 minute bath in warm water can help them ripen a tad faster.

4. If the rice firms up after chilling, reheat it covered with a splash of coconut milk or steam it for a few minutes, then fluff with a fork; adding the toasted mung beans or sesame at the last minute keeps the crunch.